Karakuzhambu in Canberra

Ingredients:

2 onions finely chopped
20 garlic capsules peeled. Don't chop them.(I followed the garlic peeling tip i have mentioned in a previous post
8 tomatoes finely chopped
tamarind in the size of a big lemon.
1 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp mustard seeds
1/4 tsp each of fenugreek seeds and cumin seeds
7-8 tbsp oil
1 tbsp coriander powder(aachi)
4-5 curry leaves or curry leaf powder (optional)
1 table spoon of sambar powder( I used MTR )
salt to taste


Procedure

1. Soak the tamarind in 3 to 4 cups of lukewarm water for about 15 min and squeeze it nicely to get thick tamarind water.
2. Heat a pan and pour oil
3. Once the oil is heated put the cumin, mustard and the fenugreek seeds.
4. Allow the seeds to pop up
5. Add the finely chopped onions in the mixture.
6. Sauté the onions till it becomes brown.
7. Now add the chopped tomatoes and stir for about 3 mins in low heat/flame.
8. Add turmeric powder
9. Now add the thick tamarind water into the pan
10.Add salt, chilly powder,sambar powder, curry leaf powder, 1 tsp of ginger paste and little garam masala(optional).
11.Stir the mixture adding about 2 cups of water.
12.Keep stirring for about 25 mins in low heat until the mixture in the pan is thick.(The thickness depends on your requirement).

I made this and my friends tasted it. They enjoyed the dish. So i felt i should write this since in canberra you cant get all the ingredients required as we do in India. Normally in the student accommodations you won't have a mixie/blender.

Its a nice and easy dish that came out really well with the available ingredients.